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pork belly fried rice

Pork Belly Fried Rice

an easy to make weeknight meal made with leftover rice, seasonal vegetables, and pork belly
5 from 1 vote
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Ingredients
  

  • 4 Cups Cooked Rice Leftovers work best
  • 3 tbsp Butter, plus a little more Any high heat oil will work
  • 2 Eggs
  • 12 oz Fully Cooked Pork Belly Trader Joe's
  • 1 tsp Chinese Five Spice Powder sold in most grocery stores
  • 5 Green Onions Diced
  • 1 lb Asparagus tough ends removed
  • 1/2 cup Frozen Peas
  • 4 tbsp Soy Sauce
  • 1.5 tsp Sesame Oil

Instructions
 

  • Cut your pork belly into 1" pieces and add them to a pan on medium heat with a little bit of oil. Add the Chinese five spice powder on the pork belly and stir. Once they become crispy, remove them from heat and set aside. it should take about ten minutes for them to crisp up completely.
  • Wipe the pan clean, then heat it back up and add a little oil or butter to the pan. Scramble eggs and then remove from heat and set aside in a bowl.
  • Chop up your asparagus and onions.
  • Add 1 tbsp butter to a large saute pan or wok. Once it heats up, add the majority of your onions and your asparagus. Cook for 5 minutes.
  • Add the rest of the butter to the pan, followed by the sesame oil, your rice and peas. Mix well.
  • Add the soy sauce to the pan and mix well. Once it is fully incorporated, let it heat up without moving it so that the rice gets a little crispy.
  • Once rice crisps up in a few areas, add your scrambled eggs and pork belly back into the rice and mix.
  • Serve and top with remaining green onions.